Salmon nicoise
Please log in to save or rate. Serves: 4Time to make: 35 mins, prep 20 mins, cook 15 mins
Total cost: $29.20 / $7.30 per serve
(at time of publication)
- 2 eggs
- 600g hot-smoked salmon
- 400g green beans, trimmed
- 250g cherry tomatoes, halved
- 1 Lebanese cucumber, halved lengthways, sliced
- 1/3 red onion, thinly sliced
- 12 green olives in brine
- 2 cups baby rocket leaves
- 2 cups mixed lettuce leaves
- 1/4 cup chopped fresh dill
- Lemon mustard dressing
- 2 tablespoons lemon juice
- 2 teaspoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon caster sugar
- 1/2 clove garlic, crushed
Nutritional information (per serve)
Instructions
Step 1 Make Lemon mustard dressing: Place lemon juice, oil, mustard, sugar and garlic in a jar with a tight-fitting lid. Shake to combine. Set aside.
Step 2 Place eggs in a saucepan of cold water. Place on high heat and bring to boil, then turn down to simmer for 10 minutes. Remove from saucepan and place in cold water to cool. Gently peel the shells off and cut eggs in half.
Step 3 Flake salmon into bite-sized pieces. Set aside. Blanch green beans in boiling water and place in iced water to refresh. Combine with tomatoes, cucumber, red onion, olives, rocket and lettuce. When ready to serve, toss together with dressing and place on a serving platter.
Step 4 Arrange salmon and egg halves on top and scatter with dill.
Variations
For a more affordable dish, try this with canned tuna.
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